Publication | Closed Access
Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto
275
Citations
28
References
2019
Year
Food ChemistryDietary FiberFood FunctionEngineeringFood FermentationBiochemical EngineeringBiotechnologyBacillus NattoMicrobiologyDietary FibreMillet BranFood TechnologyHealth Sciences
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